Butter Cake

Introducing my easy Butter Cake recipe. This classic tea cake is perfect for morning tea, celebrations or just because. It’s quick, easy and produces a soft, tender and buttery cake using just a handful of ingredients.

Classic Butter Cake 💕

Is there anything better than a soft and tender Butter Cake frosted with a light melt-in-your-mouth buttercream?

This tea-time treat uses only pantry staples but is bound to become a quick family favourite when cake is demanded.

For the longest time, I’ve been obsessing over one layer cakes. You know the kind – they won’t win awards as a towering masterpiece or a clever layer cake – but they always, always win in taste.

They’re quick to make and fun to serve, whether it’s for a leisurely gathering, a friendly morning tea or a low-key birthday celebration.

I’ve been slowly making my way through the classics – Apple Cake, Cinnamon Tea Cake, Coffee Cake, Banana Cake and now, Butter Cake.

There are no special ingredients in this cake. It’s made just the way you would expect, with butter, sugar, eggs and flour. And while there is nothing surprising about the ingredients list, the mastery comes from the method.

If you follow the instructions and make sure your ingredients are at room temperature, where specified, your cake is bound to be buttery and sweet, soft and moist – just like a good Butter Cake should be.

Try not to over mix or over bake your cake and you’re sure to be delighted with the results. Paired with a little buttercream, it’s a simply delicious cake.

What is Butter Cake?

Butter Cake is a basic cake made with simple ingredients – the key being butter. It’s quick and simple and is made by creaming together butter and sugar to create a light, moist and buttery cake.

How to make a Butter Cake

• One of the keys to making a really good Butter Cake is making sure ingredients, like your butter and eggs, are at room temperature. This cake relies heavily on the correct creaming of your butter and sugar in the beginning to create a lovely soft and fluffy cake. And the temperature of your ingredients are key to this result.
• I recommend using good quality butter and caster sugar to begin. If you don’t have access to caster sugar, you can swap it 1:1 for granulated sugar. Read more about caster sugar here.
• Begin by creaming together your room temperature butter, sugar and vanilla using an electric mixer. If you watch closely, you’ll see that in just a minute or two, not only will the two ingredients combine but they will change in colour and texture. Your butter mixture will become pale and creamy – almost a little fluffy. This is the perfect start to your Butter Cake.
• Next, add your eggs. It’s important for your eggs to also be at room temperature. If they are fridge cold, it’s likely your mixture will curdle or go a little lumpy. If this happens, it’s ok, but try to avoid it next time by adding room temperature eggs.
• Mix your eggs just briefly to break up the yolks and give the sides a good scrape down.
• Finally, you’ll add half your flour and baking powder, along with your full fat milk, and slowly mix to combine. Then add the remaining flour mix. There’s no need to over mix. At this stage your cake batter should be smooth and creamy.
• Finally, cook your cake in a moderate oven until it springs back lightly to the touch. It should go lovely and golden on top. Try not to over bake your Butter Cake so it’s not dry.
• Leave your cake to cool completely before frosting with a little vanilla buttercream. Perfection!

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